I finished my Sous Vide franken-heater. Works great.
I tried some chicken breasts, no salt, light salt, squeeze of lemon and heavy pepper. Brine for 60 minutes, pad dry and 1.75 hours @ 140. All turned out very moist, but the pepper was a bit of a disappointment.
The Lemon Chicken was difficult to vacuum seal but it did eventually seal and the finished taste was as expected with the added benefit of the succulent meat. The light salt was also perfect; the addition of post-cooking salt was needed on the no-salt beasts.
I do love pepper and will pepper heavily when smoking. The sous vide "pepper effect" was amped way up, and not the good aspects. Thankfully the effect was dialed way back after setting in the fridge for a day or so.
I have a few beef pieces in the bath now, approaching 48 hours.
After this I will pre-smoke the meet and then sous vide.